While Trini pelau has much in common with other protein-rich rice dishes found across the world, this one-pot workhorse gets its distinct rich, dark hue and smoky sweetness from a burnt sugar caramel, known as “browning,” which serves as the dish’s flavor base. This dish is a vessel for some of the Caribbean’s finest flavors, like bright and punchy herbs, spicy-sweet aromatics, and grassy coconut milk—but it’s also a reflection of the multicultural society of the twin-island republic and a mirror of the rich diversity of island life. Read more about the history of pelau—and why it’s the unofficial national dish of Trinidad and Tobago—here.
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What you’ll need
Dutch Oven
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Large Bowl
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Silicone Spatula
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Can Opener
$17 $14 At Amazon
Recipe information
Yield
6–8 servings
Ingredients
Preparation
Step 1
Toss 3 lb. beef stew meat (such as chuck), cut into 1"–2" pieces, in a large nonreactive bowl with 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, 2 Tbsp. Worcestershire sauce, and 1 Tbsp. coarsely ground black pepper. Add 12 scallions, coarsely chopped, 1 large Scotch bonnet or habanero chile, finely chopped, one 2” piece ginger, peeled, finely chopped, ⅓ cup ketchup, 3 Tbsp. finely chopped garlic, and 1 Tbsp. coarsely chopped thyme. Using gloved hands, massage marinade into meat until well coated, about 2 minutes. Cover and chill at least 1 hour and up to 12 hours.
Step 2
Heat ¼ cup vegetable oil in a large heavy-bottomed pot over medium-high. Sprinkle in ½ cup (packed) dark brown sugar and cook, undisturbed, until starting to sizzle and darken, 1–2 minutes. Continue to cook, stirring occasionally with a heatproof spatula, until sugar is bubbling and caramel is a dark brown (but not black) color, 3–4 minutes more. (Note: The oil will not incorporate with the melted sugar.) Immediately add beef and its marinade and stir to coat. Reduce heat to low, cover pot, and cook, without stirring, until beef is brown and has released its juices, 15–20 minutes.
Step 3
Add 7 large carrots (about 2 lb.), scrubbed, cut into ½” pieces, one 15-oz. can green pigeon peas, rinsed, one 13.5-oz. can full-fat unsweetened coconut milk, 2 cups parboiled long-grain rice, well rinsed, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; stir to combine. Bring liquid to a simmer, then cover pot and cook over medium-low heat until rice is tender, 40–50 minutes.
Step 4
Uncover pot and cook, stirring occasionally, until some excess liquid evaporates, 6–8 minutes. Taste and season with more salt if needed.
Step 5
Divide pelau among bowls. Scatter 2 scallions, thinly sliced, over, dividing evenly. Serve with chopped cilantro and sliced avocado; season avocado with salt.
